ASSISTANT DIRECTOR OF NUTRITION SERVICES

Position Information:

This is an Open Competitive recruitment to create an eligibility list for one current opening. Successful candidates are expected to work eight (8) hours a day, five (5) days a week, and twelve (12) months a year, in a management position.  Candidates must submit proof of all required documents to be considered for the recruitment process. According to the job analysis, the ideal candidate will demonstrate compelling capabilities in the following competencies:

• Analysis & Problem Solving
• Industry Knowledge
• Action & Results Focus
• Initiative & Innovativeness
• Handling Conflict
• Developing Others
• Managing Performance
• Organizational Savvy
• Process Improvement
• Strategic View

Duration of eligibility list: 

Successful candidates will be placed on the eligibility list that will remain valid for six months from the date of approval by the Personnel Commission.

GENERAL PURPOSE
 
Under direction of the Director of Nutrition Services, assists in and is responsible for planning, organizing and directing the Nutrition Services activities and operations; assists the Director in the overall management of the Nutrition Services Department; and performs related duties as assigned.

DISTINGUISHING CHARACTERISTICS

This single-position class is responsible for assisting in managing, directing and integrating the activities and operations of the Nutrition Services Department. The incumbent in this class coordinates and reviews Nutrition Services operations, analyzes effectiveness, assures compliance with all federal, state, local and District laws, codes, rules, policies and procedures. The incumbent exercises delegated authority for day-to-day operational oversight and supervision of assigned programs and personnel.  The incumbent assists with menu planning, food preparation, production, delivery and service for a number of nutrition programs, as well as a nutrition education program and a catering program. Assists with the implementation of District-wide nutritional policies and programs and promotions. Assumes responsibilities for the Nutrition Services Department and programs in the absence of the Director. Responsibilities are broad and diverse in scope and require a high degree of independent judgment and discretion.ESSENTIAL DUTIES AND RESPONSIBILITIES
 

The duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to this class.
  

1. Assists in planning, organizing, controlling, integrating and evaluating the work of the Nutrition Services Department; with subordinate managers; assists with the development, implementation and monitoring of work plans, systems and procedures to achieve District and departmental mission, goals and performance measures consistent with federal, state and District laws, policies, regulations, and rules, including oversight of federally and state funded child nutrition programs, participation in policy and procedure development, and establishment of operating procedures for Nutrition Services activities and operations.
2. Assists in selection, training, directing, and evaluation of assigned staff; develops, implements and monitors work plans to achieve departmental mission, goals and performances measures; develops work schedules and production standards; monitors effectiveness and safety of workplace, including supporting supervisor performance evaluation, documentation, and corrective action processes.
3. Provides assistance to site Nutrition Services Supervisors to resolve problems; recommends personnel transfers to meet the needs of the Nutrition Services programs; assists in the resolution of disciplinary problems; maintains direct contact with site staff regarding compliance, operational controls, and implementation of procedures. 
4. Plan, develop and conduct in-service training; coordinate planning for, or implementation of, changes with Nutrition Services Managers, Principals, Site Supervisors and/or other personnel of the District; recommends improvements to food preparation, service methods, and operational practices based on site observations and data review.
5. Provides leadership for managers to develop, train and retain highly competent staff; participates in programs and activities that promote workplace diversity and a positive employee relations environment.
6. Oversees and coordinates planning, organizing and monitoring the purchase, ordering and storage of food and Nutrition Services supplies and equipment; oversees assessing and determining bid specifications and testing criteria; oversees the selection of appropriate vendors and suppliers, determines specifications for food and equipment purchases; researches available products, evaluates vendors, supports competitive bidding, and assists in pricing determinations; and supports implementation of equipment standards and specifications.
7. Interacts with other District departments and personnel, governmental and private agencies, consultants, sales representatives, the media and other outside organizations.
8. Attends conferences and meetings as directed; conducts and participates in site visits; makes presentations to the Board of Education and other governmental agencies; conducts site visits and attend meetings as required.
9. Maintains a variety of reports, documents, schedules and policies pertaining to storage, equipment maintenance costs, inventory, and supplies, including production records, nutrient analysis documentation, and records required for reimbursement and audit purposes.
10. Works on special projects as assigned.
11. Assumes responsibility for the Nutrition Services Department in absence of the Director of Nutrition Services.
12. Oversees and coordinates the development, implementation, and monitoring of state and federal nutrition-related grants, including grant applications, allowable cost tracking, reporting, and compliance requirements.
13. Oversees menu planning and implementation for regular and special nutrition programs; ensures compliance with USDA meal pattern requirements, standardized recipes, portion control, production records, and nutrient analysis requirements.
14. Collaborates with the Director, Nutrition Services, instructional services personnel, principals, District department heads, and parents to promote nutrition education and support the development, implementation, and monitoring of the District Wellness Policy.

MINIMUM QUALIFICATIONS

Knowledge of:
 

1. School food service programs, operations and activities.
    
2. Meal production planning and scheduling.
    
3. Principles and methods of quantity food service preparation, food merchandising, serving and storage.
    
4. Principles and practices of public administration, including accounting, food costing, contracting, purchasing and maintenance of public records.
    
5. Applicable federal, state and District programs, laws, regulations, policies and practices.
    
6. Nutrition and menu planning principles, practices, theories and methods.
    
7. Sanitation and safety practices related to storing, preparing and serving food.
    
8. Kitchen equipment, utensils and measurements commonly used in a large-scale nutrition program.
    
9. Use and care of institutional kitchen equipment and utensils.
    
10. Procedures used in ordering, receiving, storing and inventorying food and supplies.
     
11. Principles and practices of sound business communications.
     
12. Principles and practices of effective supervision and training.
     
13. The District's personnel policies and labor agreements.

 
Ability to:
  

1. Assist in planning, organizing, integrating and directing a large school district Nutrition Services program and operation.
    
2. Evaluate food products, supplies and equipment.
    
3. Prepare, analyze and maintain records and reports.
    
4. Understand, interpret, apply and explain applicable laws, codes, policies and procedures.
    
5. Estimate food quantities needed and order quantities for economical food service.
    
6. Select, train, supervise and evaluate the work of assigned personnel.
    
7. Recognize and correct safety hazards.
    
8. Communicate effectively orally and in writing.
    
9. Operate a computer and standard business software.
    
10. Organize, set priorities and exercise sound independent judgment within areas of responsibility and make recommendations in accordance with laws, regulations, rules and policies.
     
11. Use tact and diplomacy in dealing with sensitive situations and concerned people and customers.
     
12. Establish and maintain effective working relationships with those encountered in the course of work.

 
Education, Training, and Experience:

1. Graduation from a four (4) year college or university with a major in nutrition, dietetics, public health, institutional or business administration or a closely related field; a master's degree in nutrition, dietetics or public health is desirable but not required.
2. Four (4) years of experience in a multi-unit nutrition services setting that included at least two (2) years of management/supervisory experience.
3. Experience in school food service is preferred.

Licenses; Certificates; Special Requirements:

1. A valid California driver's license and the ability to maintain insurability under the District's insurance policy.
2. A current license as a Registered Dietician Nutritionist (R.D.N) issued by the Commission on Dietetic Registration ispreferred, but not required.
3. A Food Safety Manager certificate (ServSafe or equivalent) must be acquired within the probationary period and maintained throughout employment in this classification.

PHYSICAL AND MENTAL DEMANDS
  
Persons with disabilities may be able to perform the essential duties of this class with reasonable accommodation. Reasonable accommodation will be evaluated on an individual basis and depends, in part, on the specific requirements for the job, the limitations related to disability and the ability of the selection authority to accommodate the limitation.Examination Information:

After the evaluation of minimum qualifications, examination parts for this recruitment may include, but are not limited to the following: scored supplemental questionnaire, written exam, performance exam, oral appraisal interview, physical ability test, oral presentation, project assignment, etc. 

Applicants must submit a full application, including proof of education (copies of degree, academic official or unofficial transcripts), Driver License and insurability (current automobile liability insurance). Failure to attach any of the required documents will result in disqualification from consideration.